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Root vegetable quinoa bowl

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We love our summer salads, but winter vegetable quinoa bowls have a little je-ne-sais-quoi that we just can't resist. Roasted to bring out their natural sweetness, these root vegetables paired with our tricolor quinoa and a drizzle of homemade cashew dressing create a mix of textures and flavours that will have your tastebuds go 🤯

For 2 servings

INGREDIENTS

  • 1 ½ cup of tricolor quinoa, cooked
  • 1 cup of butternut squash
  • 1 cup of raw beets
  • 1 cup of parsnip
  • 1 cup of radish
  • 1 red onion
  • 1 tsp paprika
  • 1 tbsp dried oregano
  • 4 garlic cloves
  • Salt and pepper 

Dressing:

  • 2 cups cashews
  • 1 ¼ cup of water
  • 3 garlic cloves
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 1 tbsp tahini
  • Salt and pepper to taste

Toppings:

  • Seeds (chia, hemp, pumpkin)
  • Fresh herbs

INSTRUCTIONS

  1. Preheat your oven to 400oF
  2. Roast all your veggies and the garlic cloves with the spices
  3. Mix all the ingredients of the sauce together in a high-speed blender
  4. Layout quinoa, add your roasted veggies and your sauce
  5. Enjoy!
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